Beef
Beef Goulash
This beef goulash uses sweet paprika, onion and caraway to flavour a tomato-rich braise with potatoes and peppers. The beef should become tender while…
Beef
Cottage Pie
Cottage pie tops a savoury minced-beef filling with mashed potato. A reduced filling supports the potato layer, while forked ridges on top create extra browned edges. The dish should be moist inside but hold together when spooned onto a plate.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use floury potatoes for a lighter mash and drain them well after cooking. Finely diced carrot and celery cook into the filling without large hard pieces. Worcestershire sauce contributes savouriness and may contain fish, depending on the product.
Cook and season the beef filling, including safe ground-meat doneness, then reduce it before topping. Let potatoes steam dry before mashing with warm milk and butter. Spread mash without forcing it down into the filling and bake until the centre is safely hot.
A sinking potato top usually means the filling was too thin or hot and fluid during assembly. Gluey mash can come from overworking potatoes in a blender. If the top browns too quickly, shield it while the middle finishes heating.
About This Recipe
Cottage pie tops a savoury minced-beef filling with mashed potato. A reduced filling supports the potato layer, while forked ridges on top create extra browned edges. The dish should be moist inside but hold together when spooned onto a plate.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Potato saucepan
- ✓ Masher
- ✓ Wide frying pan
- ✓ 26 cm baking dish
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Boil potatoes: Put potatoes in cold water, bring to a boil and simmer for 15–20 minutes until tender. Drain and steam-dry before mashing with butter, warm milk and half the salt.
- Brown the beef: Meanwhile heat oil in a wide pan. Cook onion, carrot and celery for 8 minutes, then beef until browned and broken into small pieces.
- Make gravy: Add garlic and tomato paste for 1 minute. Add stock, Worcestershire sauce, thyme, pepper and remaining salt and simmer for 20 minutes until thick. Stir in peas for the last 2 minutes.
- Top the pie: Heat oven to 200°C conventional / 180°C fan. Spread filling in a 26 cm baking dish. Dot mash over it, spread gently and mark with a fork.
- Bake: Bake for 25–30 minutes until the edges bubble and the top colours, with the centre reaching at least 74°C.
- Rest: Stand for 10 minutes before serving so the gravy settles beneath the mash.
Chef Notes & Tips
The gravy should coat a spoon before assembly. Worcestershire sauce often contains fish; check the label when planning for allergies.
Ingredient choices: Use floury potatoes for a lighter mash and drain them well after cooking. Finely diced carrot and celery cook into the filling without large hard pieces. Worcestershire sauce contributes savouriness and may contain fish, depending on the product.
Cooking control: Cook and season the beef filling, including safe ground-meat doneness, then reduce it before topping. Let potatoes steam dry before mashing with warm milk and butter. Spread mash without forcing it down into the filling and bake until the centre is safely hot.
If something goes wrong: A sinking potato top usually means the filling was too thin or hot and fluid during assembly. Gluey mash can come from overworking potatoes in a blender. If the top browns too quickly, shield it while the middle finishes heating.
Ingredient Substitutions
- ↔ Beef mince → lamb mince, making a shepherd-style pie
- ↔ Milk → unsweetened oat milk
- ↔ Peas → sweetcorn
Food Safety & Doneness
Check the centre of the baked dish or filling reaches at least 74°C. Keep cooked and raw components separate during preparation and refrigerate leftovers promptly in shallow containers.
Serving & Plating
Rest briefly before serving generous spooned portions. A green vegetable gives a useful contrast to the soft filling and potato.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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